Ingredients
- 1 rotisserie chicken, shredded, bones removed, skin added to soup and removed before serving.
- 8 oz potato water, frozen
- 2 (14.5 ounce) cans of Hunts diced tomatoes
- 3 1/2 cartons of Swanson 2 lb unsalted chicken broth cartons.
- 3 medium fresh Idaho potatoes, peeled and quartered
- 3/4 of a large fresh sweet onion, diced
- 3 fresh yellow corn ears sliced
- 1 bunch of fresh kale chopped
- 7 ribs fresh celery, diced
- 6 fresh carrots, peeled and diced
- 8 oz fresh mushrooms, chopped
- 3/4 of fresh green cabbage, chopped
- salt
- garlic powder
- black pepper
Directions
- Put the chicken, broth, potatoes, onion, corn, kale, celery, carrots, mushrooms and cabbage in a large stockpot. Add the diced tomatoes and potato water, if using.
- Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 1–2 hours, until the vegetables are tender.
- Remove the chicken skin before serving. Season to taste with salt, garlic powder and black pepper.